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Origin & Awards
Origin: Liguria, Italy
Maker: Lvnae Bosoni
Fermentation: Natural Steel Only
Serving Temperature: Best enjoyed at 14-16 degrees
Asian Food Pairing: Sio ba, BBQ stingray, Braised pork rib ramen
Western Food Pairing: Duck confit, roast chicken with rosemary, Pizza
Lvnae Bosoni Ciliegiolo IGT
Ciliegiolo is a red variety named after the Italian for “cherry”, which perfectly describes the colour and aroma of the Ciliegiolo wine. Predominantly found in Tuscany, it was historically a minor component of traditional blends, however, the variety’s freshness and lively character have prompted the vine’s renaissance and the production of varietal IGT wines made from Ciliegiolo has increased considerably in recent years.
The brilliant ruby colour accompanied by the fragrant notes of red fruits, predominantly cherry, spices and Mediterranean bush offers an elegant and smooth finish. Soft and fruity on the palate with a refreshing touch, this versatile red is a great match with a variety of food such as pizza to seafood dishes - the perfect finish for every party and gatherings you’re planning to host and will be the cherry on the cake (pun intended).
100% Ciliegiolo, sourced from the hills above Luni (La Spezia) in the Liguria region. This privileged position provides a unique microclimate, where the alternating actions of the sea and mountain breezes create the perfect conditions for cultivating vines and producing excellent wines. The sandy and skeletal soil of medium texture also enhance the aromas of the wines.
The grapes are hand-picked towards the end of August and is briefly macerated on the skin for 3 days, fermented and aged in stainless steel tanks for 6 months.
AWARDS & ACCOLADES
- 90 POINTS